If you find the whole idea of rolling out pastry and constructing strudels too daunting, then use the sauce instead to fill enchiladas. Grate cheese over the top and cook them for about 15-20 minutes. Serve with guacamole and crème fraîche.

Chef's notes

I tend to make 3 or 4 strudels at a time, and since I live alone they last me a few days (meaning I do not need to cook in the week). They keep very well for a few days (in the fridge) and portions can be reheated if wrapped loosely in aluminium foil and placed in a preheated oven (180C) for 20 minutes.